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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (633g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch fresh basil |
||
| Calories 789 | ||
| Calories from Fat 418 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 46.5g | 71% | |
| Saturated Fat 25.4g | 127% | |
| Monounsaturated Fat 13.7g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 139mg | 46% | |
| Sodium 2485mg | 103% | |
| Potassium 1492mg | 42% | |
| Total Carbohydrate 41.5g | 13% | |
| Dietary Fiber 10.1g | 40% | |
| Sugars 24.8g | ||
| Protein 53.4g | 106% | |
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Eggplant (Aubergine) Parmesan
By: Elly in Canada
Nov 21, 2004
This is my adopted recipe for a version of this popular dish. No frying involved, so it is healthier for you! A nice easy recipe.
SERVES 4
Ingredients
- 2 medium eggplants
- 1 lb mozzarella cheese, sliced
- 8 ounces parmesan cheese
- 3 cups marinara sauce (Such as Trader Joe's)
- 1 bunch fresh basil, chopped
- salt and pepper
Directions
1
Slice eggplant into rounds at least 1/4 inch thick.2
Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.3
In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.4
Repeat until all ingredients are used.5
Bake in a 375 degree oven until the casserole is bubbling.6
Remove from,oven and let rest for 5-10 minutes before serving.
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- Course > Main Dish
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- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Sonata
On Aug 19, 2008
This was really good. I cut the recipe in half and I will probably leave out the salt next time since the marinara sauce was salty enough.
From: MollyJ
On Mar 29, 2008
On Easter morning, DSD told me the guest she was bringing preferred vegetarian and I picked this because I had always heard that Eggplant Parmigana was something that even non-vegetarians liked. It did not disappoint and was wonderful as a left-over also. I did not use fresh basil; used a bit of dried but this summer when I have fresh, I might try it. Very yummy and quite a treat!
From: Michelle S.
On Jan 13, 2006
I think that I could eat this every other day for the rest of my life and be QUITE happy. I left out the basil as I felt that would be overkill. I wanted to taste the eggplant, and I cut the cheeses in half as well for the same reason. Since there were no cooking times listed in the recipe here is what mine took. The eggplant about 15 minutes, and the total dish about 30 minutes to get it bubbling. I also warmed the sauce as well before cooking. This is a fantastic treat.
From: sugarpea
On Sep 16, 2005
Totally over-the-top rich and ohhhhhhh,soooo good. I used Mean Chef's Nirvana Italian Gravy #28725 rather than marinara sauce as I always keep some in the freezer. I'll cut back on the cheese next time. I'm sure I won't miss it a bit.
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